Gian Carlo D’Urso was born and raised in the coastal town of Gaeta in Lazio in central Italy. He moved to London to study at the University of Westminster - and it was whilst working in cocktail bars in the evenings that the he was first introduced to Alan Yau, when he joined Hakkasan three months after it opened in 2001 as Head Bartender. He spent the following five years as Bar Manager, Beverage Consultant and Mixologist within Yau’s growing empire, including Hakkasan in Turkey, and the opening of Yauatcha in London.
In 2009 he secured the position of New Openings Project Manager within the group, and Gian Carlo was instrumental in the openings of Hakkasan Miami, Abu Dhabi and Mumbai. He was later promoted to Beverage Director of Hakkasan USA before returning to London in 2013 to join the Gordon Ramsay Group - where he has been General Manager of Union Street Café since October.
Born and raised in Northern Italy, Davide started his culinary career in Soho, London as chef de partie at the one Michelin starred Picasso Room is Escargot in 2002. In 2003 he moved to the now closed, Restaurant Teca in Mayfair, working up the ranks from chef de partie to sous chef. In 2005 Davide moved to the five star Baglioni Hotel in Kensington where earned the position of head chef. Two years on, Davide joined the kitchens of one Michelin starred Ristorante Semplice as sous chef before taking the position of Head Chef at Casta Diva restaurant in Moscow in 2008 for two years. In 2010 a return back to London to one Michelin starred Locanda Locatelli as sous chef followed. Davide’s last position before joining Gordon Ramsay was as Head Chef for the re-opening of Amaranto Restaurant at the five star Four Seasons Hotel in Mayfair. Davide Degiovanni is now Head Chef for Gordon Ramsay’s new venture Union Street Café in Borough.
Abudal's formative years were spent in the north of England where he graduated university in Liverpool in 1999. Since then, he has developed a passion for creating cocktails and marrying traditional drinks with innovative new ideas and fresh seasonal ingredients. He has fine tuned his craft in some of London’s most popular bars including The Experimental Cocktail Club, The Luggage Room and Roux at The Pembury and has now become a well-known and respected face of the London bar scene. His unique style, artistic flair and friendly persona, which endears him to all guests, have found the perfect home in his position as Bar Manager at Union Street Bar.
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